There
are certain comfort foods in your life. Macaroni and cheese is one.
However,
some variety is good and as we, ahem, age our tastes also mature.
Italian
Fontina cheese is a nutty Swiss-like cheese that replaces cheddar in
the
old standby. Coupled with porcini and truffle oil, this rich dish
simply
melts together with Tre Sorelle. The basis of this recipe is from the Wine
Lover Cooks Italian, by Brian St. Pierre. What follows is our
interpretation.

In
a small bowl mix together the breadcrumbs and pine nuts. Set aside. Put
the mushrooms in a small heatproof bowl, pour the boiling water over
them,
and soak about 30 minutes to soften. Remove porcini, rinse with cold
water.
Chop finely, set aside. Water used to soak the porcini will probably
have
some sand in it. Pouring carefully into a cup, pour off the clear water.

Cook
the pasta as directed on the package to al dente. Drain thoroughly,
place
in bowl, toss with 1 tsp truffle oil.

Cover
the bottom of the prepared baking dish with ½ the pasta. Scatter
mushrooms evenly over pasta, and then repeat with the 1 cup minus a
couple
tablespoons of the cheese. Sprinkle with salt and pepper. Top with
remaining
pasta.

Make
the sauce: in a heavy saucepan, melt the butter over medium heat, whisk
in the flour, slowly whisk in the milk and the mushroom liquid. Reduce
heat and continue cooking 5 minutes. Slowly whisk in rest of cheese.
Cook
another 5 minutes. Sauce should be smooth.

Pour
evenly over the pasta. Top with breadcrumb mixture, sprinkle 2 tsp
truffle
oil over crumbs. Top with few shreds of cheese.

Bake
until top is lightly browned, about 15 minutes. Let rest 5 to 10
minutes
before serving.